No-cook chocolate tart

Recipe uploaded by

Mary Cadogan

79 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Melting chocolate

1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
2. Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
3. Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

Per serving

487 kcalories, protein 4g, carbohydrate 39g, fat 36 g, saturated fat 22g, fibre 2g, salt 0.43 g

Latest comments and suggestions

Results 61-80

• Foxychick

  27 February 2009

  Foxychick commented on this recipe

  Also forgot to say that I used 300 g of chocolate and 300 ml of cream & no vanilla essence - all the comments made indicated it needed more to make a good topping! I used just Tesco Value Digestives for the base and it was great.

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• Kathryn

  02 March 2009

  Kathryn rated and commented on this recipe

  

  Yummy! A real treat and easy to make - will be doing this again!!

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• Deme

  03 March 2009

  Deme commented on this recipe

  Made this for a special dinner party. I agree the chocolate did go grainy but a quick blast in microwave & electric whisk sorted that out. It was a huge hit loved by everyone from 10 years to 74 years (including fussy teenagers). Made it in a 23cm round loose bottom tin & it was fine. Will try ginger biscuits next time as a base & have to admit I am looking forward the that.

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• Bee Hong

  07 March 2009

  Bee Hong commented on this recipe

  Absolutely delicious and very easy. Some of my friends requested for the recipe. Thank you.

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• Tasha

  16 March 2009

  Tasha rated and commented on this recipe

  

  Fantastic recipe, easy to follow and absolutely delicious. I have never made anything like this before and after reading other comments I decided to add the vanilla essence to the cream and added them to the melted chocolate once it had cooled slightly and this worked perfectly.

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• T0xicCandy

  17 March 2009

  T0xicCandy rated and commented on this recipe

  

  Made this for guests - everybody loved it and came back for seconds, although I personally didn't think it anything special. Very easy to make. Did follow the advice of reducing butter to biscuit mix, no icing sugar needed in the chocolate and adding the vanilla essence to the cream. Good if you need a quick emergency back up but probably wouldn't choose to make again.

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• Denise

  24 March 2009

  Denise rated and commented on this recipe

  

  Very easy, looks great and is the most wicked chocolate tart ever- it's like a huge chocolate truffle. Will definately make this again but not too often!

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• Tor

  25 March 2009

  Tor rated and commented on this recipe

  

  I made this tart for a dinner party and it went down a treat. It was very tasty and wasnt heavy or sickly. I decorated with some fresh raspberries which not only made it look great but added to the taste. I will make this again! i had some issues with the chocolate going lumpy when mixed with the cream but i popped it back in the microwave and it did the trick.

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• kathryn

  04 April 2009

  kathryn commented on this recipe

  I made this took the advice about cooling the chocolate worked a treat, I also made it as a midweek pudding for the kids using tesco value regular chocolate 100g each milk and plain this tasted just as good not quite as rich, but still nice and greatly reduces the cost. I also found that it cut into 12 pieces when I made it in a small oblong tin and I have never been one for 'little portions'.

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• KAZ

  08 April 2009

  KAZ rated and commented on this recipe

  

  This recipe was easy to follow but was quite disappointed with the results-not enough flavour for a real chocolate lover like me. Wouldn't make again.

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• Emma

  13 April 2009

  Emma rated and commented on this recipe

  

  The base was very runny and buttery when I first mixed it, and I was expecting it to be more like a cheesecake base (crumby), but saying that it did firm up fine once chilled. Maybe it was the biscuits I used or maybe next time I'll add less melted butter. Anyway, the choc mix was a success and I normally have a nightmare when it comes to chocolate things however carefully I follow the instructions or obey the chocolate melting rules! I did wonder if there was going to be enough choc mix, but as others have said (and I didn't believe them to start with) it is rich and the quantity is fine. All in all a good chocolate tart, which my guests loved.

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• nispero

  14 April 2009

  nispero commented on this recipe

  Did this cake for my birthday dinner and worked very well. I agree that half of butter for the base should be more than enough as I used the whole quantity and found the base a bit wet. But anyway everyone loved the cake and even ask if it was really homemade. I'm looking forward to do this again!

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• nispero

  14 April 2009

  nispero rated this recipe

  

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• Christine117

  20 April 2009

  Christine117 rated and commented on this recipe

  

  Made for Easter dinner - divine dessert...a bit strong on the chocolate, so you only need small slices. I topped with fresh raspberries and strawberries - everyone loved it! I also used 1/2 digestives and 1/2 ginger biscuits in the crust as previously suggested - fantastic So easy to make....will do again for sure.

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• favourites

  23 April 2009

  favourites rated and commented on this recipe

  

  I made this for a dinner party and everybody loved it, they didnt believe i'd made it. I left mine in the fridge to set over night, had real trouble getting it out of the tin though so will probably use a loose bottomed one next time. Served with cream and raspberries. Lovely!

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• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  This tart tastes absolutely amazing! I highly recommend. It is very rich and also a bit messy, but well worth it!

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• CiCi Le Frou

  27 April 2009

  CiCi Le Frou commented on this recipe

  Totally decadent. Merging the chocolate and cream was a bit tricky. Chocolate was like cement once the vanilla was added. At one point I thought it was going to be a total disaster but it all worked out in the end.

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• Lucy

  07 May 2009

  Lucy rated and commented on this recipe

  

  Glad I read through all of the comments as the tips were all really helpful. I used a 23 x 25 cm round flan tin but had to use twice and a bit more the mixture for the base, otherwise would never have had enough to create the thickness of the biscuit base and it didnt go up the sides very much as it does in the photo. I mixed the vanilla with the cream and it worked perfectly. Also used half butter biscuits and half ginger, which was lovely. I chilled the tart over night and took it out of the fridge about 45mins before serving which was perfect. Very decadent desert which everyone loved!

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• Emma

  11 May 2009

  Emma rated and commented on this recipe

  

  Awesome dessert ... I forgot to remove from fridge before serving which made it difficult to cut, would definitely do it again though.

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• Mai

  16 May 2009

  Mai rated and commented on this recipe

  

  Well, I dunno.. I didnt' like this recipe. I'm a chocolate addict.. but this recipe didn't add much! It's basically chocolated mixed with whipped cream and biscuits crushed with butter.. The recipe is kinda "empty"! Will not be making it again.

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Ingredients

• 200g pack all-butter biscuits
• 100g butter
• 1 tbsp golden syrup or honey
• 100g bar dark chocolate
• 100g bar milk chocolate
• 1 tsp vanilla extract
• 2 tbsp icing sugar , plus extra for dusting
• 200ml whipping cream
• 3 tbsp crème fraîche , to decorate
• 200g raspberries , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Ingredients

• 200g pack all-butter biscuits
• 100g butter
• 1 tbsp golden syrup or honey
• 100g bar dark chocolate
• 100g bar milk chocolate
• 1 tsp vanilla extract
• 2 tbsp icing sugar , plus extra for dusting
• 200ml whipping cream
• 3 tbsp crème fraîche , to decorate
• 200g raspberries , to serve

Per serving

487 kcalories, protein 4g, carbohydrate 39g, fat 36 g, saturated fat 22g, fibre 2g, salt 0.43 g

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